Men who eat plenty of plant foods, stay a healthy weight, and follow more of AICR’s Cancer Prevention Recommendations have a lower risk of developing colorectal cancer compared to men who follow fewer of them, according to a new study that suggests possible gender differences in lifestyle factors and risk of this cancer.
In a new cross-sectional study that tracked the lifestyles and quality of life of nearly 1,100 people over 10 years, researchers found that colorectal cancer survivors who closely followed the AICR/WCRF Recommendations, especially those pertaining to physical activity, were more likely to have a better quality of life compared to those who did not follow the Recommendations.Read more… “AICR Recommendations Improve Health and Reduce Risk of Recurrence Among Colorectal Cancer Survivors”
The latest research shows that eating more than 12 to 18 ounces of red meat per week increases the risk of colorectal cancer. AICR recommends limiting the amount of red and processed meat in your diet to reduce the risk of cancer. When you hear this recommendation, it may be hard to imagine what else you would eat if these are currently mainstays in most of your meals. If you have been eating beef, lamb and pork beyond the recommended limit of 12 to 18 ounces a week – which is about 4 to 6 deck-of-cards sized portions – perhaps it seems like your only alternative is eating more poultry. But here are a few tips on cutting back on that red meat from your daily diet.Read more… “Reducing Colorectal Cancer Risk by Cutting Red Meat”